This maple cake with maple glaze is a sponsored post and part of the Fall Flavors event.
One of fall’s most beloved flavors is maple and this moist maple cake with maple glaze showcases the flavor in the most delicious way. It’s an undeniably scrumptious dessert.
If you wanted, you could serve the maple cake without any maple glaze on top, but I think the buttery brown sugar glaze is too heavenly to resist.
Maple cake and maple glaze ingredients
(Exact amounts and instructions are in the recipe card below. This is an at-a-glance shopping list to give you a quick idea of what you’ll need.)
- brown sugar
- maple syrup (use a good quality real maple syrup)
- vanilla bean paste (or vanilla extract)
- all-purpose flour
- baking soda
Other maple recipes you’ll enjoy
- Slow cooker turkey tenderloin with maple glaze and wild rice
- Maple pancake breakfast sandwiches
- Maple roasted bacon with glazed pecans
How to make maple cake
With mixer, beat brown sugar, butter, syrup and vanilla until blended. Beat in eggs. In a separate bowl, stir together flour, salt and baking soda then gradually mix into brown sugar mixture.
I used Taylor & Colledge vanilla bean paste for the ultimate vanilla flavor. It has vanilla bean seeds in it!
The batter will be thick but spreadable.
Spread batter evenly into the prepared baking dish.
Bake for about 22-30 minutes or until toothpick inserted in center comes out clean. The edges will pull away from the pan and the top will be golden brown.
How to make maple glaze
While the cake is baking, melt butter in a saucepan over medium-low heat. Add the maple syrup and brown sugar and keep stirring as you bring it to a boil.
My fave Dixie Crystals brown sugar is a key part of the flavor.
Continue to cook about 3 more minutes or until the maple glaze thickens slightly.
Remove from heat; let cool for 3-5 minutes then pour over warm cake and spread to edges. Let cake cool completely before slicing.
The maple glaze will form a soft, caramel-y layer on the maple cake and will crack a bit when cutting the cake into pieces. That’s ok! If you can cut the cake without cracking the glaze, you’re far more skilled than I am.
Store the cake in an airtight container. It will stay moist for several days.
Sponsored ingredients in this recipe are from Dixie Crystals and Taylor & Colledge.
Maple Cake with Maple Glaze
- 1-1/3 cups brown sugar
- ½ cup butter softened
- ½ cup pure maple syrup
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 large eggs room temperature
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup butter
- ½ cup maple syrup
- ¼ cup packed brown sugar
- Preheat oven to 350°. Grease a 9 x 13-inch baking pan with baking spray or line with parchment paper.
- In a large bowl, beat brown sugar, butter, syrup and vanilla until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture.
- Transfer batter to prepared pan. Bake 22-30 minutes or until golden brown and a toothpick inserted in center comes out with moist crumbs.
- Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until slightly thickened. Remove from heat; cool slightly.
- Pour glaze over warm cake. Cool completely in pan on a wire rack. Cut into bars.